1 lb. almond bark (Candiquik)
1 (12 oz.) pkg. chocolate chips
1 1/2 - 2 1/2 lbs. Spanish peanuts

Melt the Candiquik and chocolate chips together in double boiler or in 200 degree oven. When totally melted and mixed together stir in the peanuts. Drop by teaspoons on waxed paper on cookie sheet. Put in refrigerator or freezer 10 to 15 minutes until set.